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Seafood Mousse


"Seafood Mousse is a very good spread to use at a family gathering or at a party. It was given to me by a dear friend."
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10 h 15 m servings 366 cals
Original recipe yields 8 servings (6 cups)


  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 33.7 g
  • 52%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 611 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a medium saucepan, heat soup and add cream cheese. Heat until cheese is dissolved into the soup. Dissolve gelatin into the soup mixture and add lemon juice, mayonnaise, onion, celery and shrimp. Cook until heated through.
  2. Grease a 6 cup fish mold or other mold with extra mayonnaise or non-stick spray. Fill mold firmly with mixture. Smooth off the top and chill in refrigerator overnight.
  3. Invert mold onto platter and shake to release the mousse from mold. Garnish as desired.

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Read all reviews 12
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Has been a favorite appetizer for more than 20 years. I use a small can of crab meat and defrosted salad shrimp (squeeze all the water out of them) instead of all shrimp. I also have substitut...

Just made this AGAIN!!! Please try this. The requests that I get for this recipe is constant!!!! This deserves 10 stars! I added two minced JALAPENO'S to the mix for an extra "kick". My girl...

This molded "mousse" tastes great! I will definitely make this again. Next time I will chop the shrimp a little smaller, though, or use two-three cans of drained tiny shrimp. It is also very pre...

Guests hovered around this when I served it as an appetizer. Found it is just as easy to use crab, salmon, or even baby shrimp in this. Also added 1 tsp worchestershire sauce, too, and it made i...

I love this recipe and so does my family. I pipe it into puff pastry shells (like cream puff shells but with less sugar) They are the BOMB!

I love this recipe, could eat it with a spoon! I use cream of mushroom soup instead of celery just because we always have that in the cupboard. This is a favorite!

A surefire crowd pleaser: I have been trying to find a recipe like this for a long time. I substitute condensed tomato soup for celery soup (it gives it a great flavor and color) and I garnish ...

I used 3 cans of the tiny shrimp instead of the 2 cups minced cooked shrimp and it was absolutely delicious! Great recipe!

I have made this recipe for over 30 years. The recipe was given to me by my mother-in-law and no one I know in Maryland has ever seen the recipe. I always add some hot sauce or Tabasco and somet...